Black Bottom Banana Spice Pie

A couple of summers ago, I made the happy discovery that you can substitute bananas for pumpkin in a cake or muffins. Ever since then, I’ve been wondering if it would work with pie. It does! I took my basic pumpkin pie recipe, replaced the pumpkin with an equal volume of bananas, and it worked great. I even managed to make it a no-bake pie by using extra-firm tofu.

This is my second and last entry to Raven’s Cook. Eat. Delicious – Desserts, hosted this month by me.

Black Bottom Banana Spice Pie

Crust:

24 chocolate cream-filled sandwich cookies, such as Newman-O’s or Oreos

1/4 cup coconut oil or margarine, melted

Oil a 9-inch pie pan. Break up the cookies in a food processor until they become fine crumbs. Add coconut oil or margarine and process until well combined. Transfer the crumbs to the pie pan. Using your fingers or the back of a spoon, press the crumbs evenly in the bottom and up the sides of the pan. Refrigerate until ready to fill. Wipe out the food processor bowl and set aside for the filling.

Filling:

3 medium-sized ripe bananas (about a pound)

1 (12.3-ounce) box extra-firm silken tofu

1/2 cup sugar

3/4 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon salt

Slice one banana and place in a single layer over the crust. Cut the remaining bananas in chunks and puree in the food processor with the tofu, sugar, cinnamon, cloves, allspice and salt.

Spread the filling evenly in the crust and refrigerate for several hours or overnight to firm up the pie.